Doc V's Healthy Kitchen

A common form of galette resembles a type of single crust, free-form pie with a fruit filling and the crust folded partway over the top of the filling, as you can read on Wikipedia. It’s an easy homemade version which can be compared with puff pastry. Today I seem to be in a French mood. We have some onion soup for lunch and a galette with apples in the afternoon. Can it be more Sunday?

You find an awful lot of different recipes. I think I combined them in a docv-version.

Cut 170 grams of cold butter in little cubes. Put them in a bowl. Add 250 grams of flour. Add a pinch of salt and stevia drops ( the equivalent of 2 table spoons of sugar). Mix with your hands. Add 60 ml of ice cold water and 1 table spoon of cider vinegar, bits by bits. Mix with your hands until you obtain a dough ball. Cover with cling film. Store in the fridge for approximately 2h.

Mix 30 grams of sugar with the zeste of 1 untreated lemon and 1/2 teaspoon of cinnamon. Remove the skin and centre of 3 green apples ( Granny Smith). Cut in slices of 0.5cm.

Put a baking paper on the kitchen table. Spread some flour. Roll the dough into a rectangular shape, +/-30-40 cm large. Spread the apples on the dough. Leave the edges free. Spread the sugar mixture on the apples. Close the edges inwards. Finish with a few tiny cubes of butter ( 10 grams in total). Brush egg on the edges. Put the galette with baking paper on an oven tray.

Bake 25 minutes in the preheated oven at 200°. Lower the heat until 180°. Bake for another 25-30 minutes. 10-12 portions of crispy sweeties are waiting for afternoon tea.